Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: stewpot007 on December 23, 2004, 09:38 AM
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15th September 2004 (thanks to Pete again)
Ingredients
4 onions
2 teaspoon salt
600ml of water
1 cup oil
2 tomatoes
2 cloves garlic
1 huge spoon masala (a huge spoon is about 4 desert spoons)
1 ? huge spoon tomato puree
1 teaspoon chilli
2 teaspoon garlic powder
Slice the onions
Add to the pan with the water
Add salt and oil and bring to the boil
Cook for 20 minutes
Add garlic and chopped tomatoes
Cook five minutes more then puree
Add Masala mix
Simmer five minutes and add tomato puree and chilli powder and garlic powder
Simmer again for five minutes
That is it!
The sauce is much runnier than I thought.
I was little disappointed but maybe if it?s left a day it improves.
Masala mix proportions are:-
4 curry powder, 2 cummin,2 coriander,2 turmeric and 1 garam masala
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Just made it 5 mins ago, nice taste but not very curry like as yet, will use it as a base for a pathia...will report results.
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Hi Bumtrouble, great name by the way....
OK so this recipe is one of the very first recipes that was discovered by the infamous Pete way back. Its a good starting point but there are much better base sauces available on the site: -
Maybe a good one to try is this: -
http://www.curry-recipes.co.uk/curry/index.php/topic,720.0.html
then a more advanced one
http://www.curry-recipes.co.uk/curry/index.php/topic,674.html
Then the holy grail (in my opinion)
http://www.curry-recipes.co.uk/curry/index.php/topic,923.0.html
Of course this whole site is about experimenting so let us know how you get on with your pathia and courry journey.
Stew 8)
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something on this thread is popping up a login box for
www.in2curry.co.uk
>:(
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It's (or it was) stewpot's avatar (or absence, thereof) ;)
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Yeah it seems the old in2curry site where it all started as gone completly down the toilet. Shame as it could have been so much more :'(
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the curry base so many different variations
ok heres a curry base from an indian restaurant in tenerife the chef that works for me Billa his brother inlaw Sucha works in the best indian restaurant in tenerife, the tiger tiger. I own a restaurant here and its not an indian but i do serve 6 indian dishes as well as many other international cuisne dishes. i have created my own gravy or base sauce as some of u like to call it over many many years and one thing i learnt the simpler the better.
i asked sucha as a matter of interest the other day how he made there sauce which he makes himeself every day ready for the night. i have scaled it down as know one i think here has a pan to cope with 25kg of onions.
15 large white onions peeled and roughly chopped
1kg of peeled garlic minced
1 kg carrots peeled and diced
600gm peeled and minced ginger
vegetable oil 300ml
1 bunch of fresh corriander
2 table spoons garam masala
3 table spoons tumeric
2400 gm of tomato frito in english this is tins of fried tomato one of the secrets of that curry taste the make he uses and i do as well is Orlando
gently fry the onions until soft then add the garlic and ginger untill soft in otherwords no browning or burning but sweating then add all the rest of the stuff in except the tom frito and 2 litres of water then simmer for 1 hour with lid off. put through blender till totally liquid then return to pan and throw in the tom frito and simmer for 40 mins stirring occasionally so as not to stick. thats it finish one of the best curry gravys u will find and i only mean 1 of the best and there are many on this site that look very good. mine is slightly different as i am health concious.
in my opinion no salt or chilli should be added though in my restaurant i always add green or red chillies for a bit of a kick.
one interesting thing sucha told me was that they never use chilli powder only fresh chilies and again i very rarley use chilli powder not even in the mexican chilli we do only fresh chillies.
BTW as i said b4 great site and so far enjoyed reading many of your recipes and comments.
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You gotta luv the garlic in this one ! :) :)
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A lot of garlic, carrots and ginger. Um? 15 onions does that mean the large spanish onions? cq
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A lot of garlic, carrots and ginger. Um? 15 onions does that mean the large spanish onions? cq
yep the large spanish onions
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You gotta luv the garlic in this one ! :) :)
thats not really alot of garlic. here we use 2kg bags of already peeled and to be honest the peeled ones are not so potent as the bulbs that u spend ages peeling. my wife always prefers the bulbs than me bringing home a bag of peeled garlic as she says there not as strong.
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Hi Dragon,
So in that case then, if we are not using the already prepared garlic that is not so strong, we should be using less of the fresh garlic. How much fresh garlic would you suggest? cq
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Hi Dragon,
So in that case then, if we are not using the already prepared garlic that is not so strong, we should be using less of the fresh garlic. How much fresh garlic would you suggest? cq
i would use 750 gms of garlic its not that much really most indian dishes contain huge amounts of garlic really not only in the base sauce but also in the various dishes that u create mostlt always use more garlic. in my restaurant we use huge amounts of garlic i dont think that too much garlic can ever be a case. for example if u put more than 3 spoons of sugar in your coffee it doesnt really taste any sweeter does it.
try the sauce with 750 u can scale up or down the sauce if u find the amount on the other page produces too much sauce for your home.
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Hi Dragon,
When I first read your recipe, I assumed that you had forgotten to scale down the quantiites of garlic and ginger.....but, from the sounds of it, that is not actually the case!
To my reckoning, 750g of fresh garlic equates to more than 10 decent size BULBS of garlic! This sounds like an awfully lot of garlic for only 15 onions to me? And 600g of ginger too?? :o
Having said that, I am absolutely certain that "reasonable" quantities of garlic are essential to achieving "that BIR taste"......hmmm, maybe I need to give it a shot then........ :P
Thanks for the post Dragon :)
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Hi Dragon,
Is there an easy way to make Tomate Frito, because as far as I can establish, in the UK it is only available via the internet at about ?2.50 (3.75 euros) for 400g. When I was in Tenerife recently I bought some Tomate Frito for about 0.50 euros.
The cost of Tomate Frito ready made in the UK would make it's use uneconomical.
Cheers,
Blondie
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Why not make your own tomato frito ?
4-5 tomatoes
100ml olive oil ( or vegetable )
Garlic - 4 cloves chopped
Salt
Pepper
De-seed and finely chop tomatoes. Fry the chopped garlic in about 100ml of oil. Add the tomatoes.
Simmer for about 10 Min's ? until it cooks down to make a sauce. Puree in a blender. Season with salt and pepper.
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Hi CurryCanuck,
I will try that to make Tomate Frito, just to see if I can create a curry like I've eaten in Tenerife. They are different to BIR but still good.
Thanks,
Blondie
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I wouldnt recommend making tom frito your self you should be able to buy tins from your asian or indian shop or supplier of indian spices and the like tins here cost 2 euros for a 2400 gm tin and i know for a fact that quite a few birs use tom frito in their sauce.
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Hi Dragon,
Thanks for that, I thought Tom Frito was a spanish thing, I wouldn't have thought of looking in the Asian supermarkets in the UK. Do you happen to know what the Asian supermarkets call their equivalent or who manufactures it.
Thanks for your help,
Blondie
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Orlando is one make that i use.
there are many other companies maybe u should try a spanish supplier as its mainly spanish that produce it.
in spanish is called tomate frito pronounced tomati.
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Hi folks,
Tomato Frito can be bought in Tesco's for sure. It is made by Heinz and is sold in a jar. Don't know about any other supermarkets as I use Tomato Frito in another recipe and always do my shopping in Tesco's
Hope this helps
Buzz
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Hi Buzz,
Thanks for that, we have a massive Tesco extra less than a mile away, I will have a look next time I am there.
Cheers,
Blondie
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They also sell it in Asda